Don’t be timid when pressing the sandwiches after you’ve turned them. A little muscle power ensures terrific, crisp results.
SERVES: 4
INGREDIENTS:
- 4 tsp. salted butter, at room temperature
- 8 1/4-inch-thick slices Italian country bread or sourdough
- 6 oz. coarsely grated Cheddar
INSTRUCTIONS:
- Prepare the sandwiches:
- Spread the butter on one side only of each bread slice.
- Put 4 slices, buttered side down, on a cutting board.
- Distribute the cheese over the bread.
- Top with the remaining bread, buttered side up.
- COOK THE SANDWICHES:
- Heat a large nonstick pan or griddle over medium-high heat for 2 minutes.
- Put as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes.
- Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly.
- Cook the sandwiches uncovered until the bottom is golden-brown, about 1 minute.
- Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds.
- Cut the sandwiches in half and serve immediately.
TIPS:
- Don’t be timid when pressing the sandwiches after you’ve turned them. A little muscle power ensures terrific, crisp results.
